3.
For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 3-quart rectangular baking dish.

4.
Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Nutrition Facts
(Chicken Lasagna Rolls with Chive-Cream Sauce)

Servings Per Recipe 6,

cal. (kcal) 288,

Fat, total (g) 13,

chol. (mg) 65,

sat. fat (g) 7,

carb. (g) 22,

Monosaturated fat (g) 4,

Polyunsaturated fat (g) 1,

fiber (g) 2,

sugar (g) 2,

pro. (g) 19,

vit. A (IU) 729,

vit. C (mg) 53,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 4,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 56,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 412,

Potassium (mg) 249,

calcium (mg) 131,

iron (mg) 2,

Percent Daily Values are based on a 2,000 calorie diet

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